Saturday, February 9, 2013

Taste the Rainbow (of Bacon)

Mardi Gras is coming up this Tuesday (February 12, 2013). I thought, how can I celebrate? How about tye-dying bacon in the spirit and fanfare of the holiday? Take your bacon and in a container, put a slice or 3, cover with food-dyed water overnight in the fridge. Cook as normal!

Yes, it's bizarre, but hey, how cool is Purple Bacon? It didn't quite work for Ketchup, maybe Bacon will have better luck.

I chopped up this cooked, thick-cut bacon and put them in these very delicious buns. Thumbs up from my guinea pig, err, my husband. To celebrate Mardi Gras, I added a teaspoon of Cajun Seasonings to the onions and bacon. Bòn Chans!

Directions

In a skillet, cook bacon and remove from the pan, drain on a paper towel. Add the onion to 1 tablespoon of bacon grease and saute over
medium heat until onion is tender. remove from heat and add bacon back in and one teaspoon of Cajun seasoning (optional).

Prepare roll mix according to package
directions. Turn the dough onto a floured surface; knead until smooth and
elastic, about 5 minutes.Place in a
greased bowl, turning once to grease top. Cover and let rise in a warm place until
doubled, about 30 minutes.

Divide dough into 18 pieces. On a floured
surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of
bacon filling. Fold dough around filling, shaping each piece into a small loaf;
pinch edges to seal. Place seam side down on greased baking sheets. Cover
loosely with plastic wrap coated with cooking spray. Let rise in a warm place
for 20-30 minutes.